Once you try brisée pastry, you’ll never go back? It’s a basic dough used for both sweet and savory dishes due to its neutral flavor.
If you’re a true cooking enthusiast, you can’t miss this recipe, which will be useful in many occasions.
What are you waiting for? Prepare the brisée pastry for a delicate and crisp base that allows you to whip up delightful baked recipes even at the last minute!
Brisée pastry, like shortcrust pastry, can be made by hand or, as indicated in this recipe, with a mixer. Easy, quick, and economical.
Another little secret for a perfect dough is to work it as little as possible, avoiding warming the butter. It’s more crumbly than shortcrust pastry and lighter in color due to the absence of eggs. You can customize it by adding flavors, tomato paste, basil pesto.
Once you’ve rolled out the dough in the mold, let it rest in the fridge for at least 10 minutes before baking.
Perfect for serving tasty desserts as well as many baked preparations for appetizers, snacks, aperitifs, buffets, and finger foods.
Just add sugar or salt to the dough to try your hand at tarts and tartlets, or tasty rolls and savory pies.
It’s very important that the butter and water are cold from the fridge.
The reason is simple, this slows its melting in the oven, avoiding the risk of a dough that’s too hard.
If you want to achieve savory pastries that are both good to eat and beautiful to look at, the trick is to brush the pastry with egg yolk before baking.
Once ready, the brisée pastry can also be stored in the fridge for a couple of days, providing a valid base for all your needs.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 24 cm pan
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 140.40 (Kcal)
- Carbohydrates 14.43 (g) of which sugars 0.45 (g)
- Proteins 2.28 (g)
- Fat 8.48 (g) of which saturated 5.42 (g)of which unsaturated 2.94 (g)
- Fibers 0.44 (g)
- Sodium 117.77 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Brisée Pastry
- 1 2/3 cups all-purpose flour
- 7 tbsps water (iced)
- 1 pinch salt
- 3.5 oz butter (cold from the fridge)
Tools
- Mixer
Steps for the Pastry
Place the cold butter in pieces in the mixer along with the flour.
Work the ingredients until you get a crumbly texture, similar to breadcrumbs (this is the phase called ‘sanding’).
Add the salt and gradually the iced water.
Blend in short bursts, until the dough is combined.
(A tip: do not overheat the dough or the blades).
Transfer the mixture onto a lightly floured work surface and knead it briefly by hand until you get a smooth and homogeneous dough.
(To achieve a perfect brisée pastry, work the dough as little as possible).
(If it’s too soft, add a bit of flour; if it’s too hard, knead it with damp hands).
Form a ball, wrap it in cling film, and let it rest in the refrigerator for about 30/40 minutes.
With this amount of brisée pastry, you can make a pie base with a diameter of 24cm.
Your brisée pastry is ready to be used.
Notes
One possible variant is definitely the butter-free brisée pastry, where butter is replaced with olive oil in proportion: this is a lactose-free version of the brisée pastry.
Similarly, you can prepare a gluten-free brisée pastry using a gluten-free flour suitable for dough preparations, perhaps mixing rice flour and potato starch or another starch.
Similarly, you can prepare a gluten-free brisée pastry using a gluten-free flour suitable for dough preparations, perhaps mixing rice flour and potato starch or another starch.
Tips
As I mentioned, by adding sugar, cocoa, or flavors, it becomes an excellent base for cakes and tartlets.
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FAQ (Questions and Answers)
How can I store the brisée pastry?
You can store the brisée pastry in the refrigerator well covered with plastic wrap or in an airtight container for 2 days, and in the freezer for a couple of months.
Do I have to use butter?
Butter-free Brisée Pastry is a great alternative even for those who, while not following a dietary or vegetarian regime, want to experiment with new bases without sacrificing taste.
How much oil should I use?
If you need a basic vegan and/or cholesterol-free recipe, I can suggest 80 ml of oil.
Can I use whole wheat flour?
Yes, 200 grams.
